• 2 tbsp vegetable oil
  • 6 chicken thigh fillets, cut into 2cm pieces
  • 20g fresh root ginger, finely grated
  • bunch salad onions,finely sliced
  • 1 1/2 tsp chinese five spices powder
  • 4 garlic cloves, crushed
  • 2 red chillies, finely sliced
  • 2 tbsp shaoxing rice wine (or dry sherry)
  • 1 1/2 tbsp less salt soy sauce
  • 1 1/2 tbsp demerara sugar (or other brown sugar)


  • STEP 1
    Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve). five spice powder, garlic and 1/2 the chilli; fry for 3-4 minutes, until fragrant.
  • STEP 2
    Splash in the rice wine ( or sherry), soy sugar and 2 tbsp water. Boil rapidily for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.

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